Wednesday, May 22, 2019

Restaurant JAG @ Duxton Road - Herb Centric Dishes By Michelin Star Chef

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Restaurant JAG at Duxton is a new kid on the block opened by Chef Jeremy Gillon and his partner Anant Tyagi. The French fine dining restaurant has a cosy and intimate space of 26 seats on level 1, which gets a full view of the open kitchen. On level 2, it housed a bar that makes one feel like stepping into one's home with its Chesterfield furniture. The cuisine is inspired and created from the 40 indigenous herbs that are exclusively flown into Singapore, to highlight the distinctive trait of each herb.

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Serpolet Potato 3.5/5 and Ortie Cauliflowers 3.8/5

My 5 Expression Menu ($108++) for lunch started with some canapes. I have the Serpolet Potato and Ortie Cauliflowers. The potato ball is served warm while the cauliflower puree is chilled. You simply pick them up with your hand and pop them into your mouth, allowing the ingredient and herb to interact with each other.

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Bread with Three Types of Butter 4/5

Have some complimentary bread with three types of butter while waiting for the next course. The three selections of butter are Citrus, Herbs and Salted Butter.

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Butternut Veloute 4/5

Next is the Butternut Veloute Soup, which is warm and comforting. It comes with a hint of smokiness with roasted seeds for texture.

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Smoked Foie Gras & Mushroom 4.2/5

I love the play of cold and warm of the Smoked Foie Gras & Mushroom. Usually, foie gras is pan seared, hence smoking it, gives it a new form of appreciation. The combination seems unusual, but it works excellently, with the different flavours coming through harmoniously.

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Romanesco and Whelk 4/5

Another beautiful dish I enjoyed is the Romanesco and Whelk. It showcases the different textures of the romanesco, which complement the slightly charred whelk. Yes not the other way wrong, as I was told that the chef conceptualises his dish with the vegetable first, followed by the meat. Which I can understand, as the natural sweetness and crunchiness of the romanesco stood out from the plate for me.

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St. Vincent Asparagus and Grenoble White Trout 4/5

The clean tasting White Trout is paired with St. Vincent Asparagus. This is probably the least sophisticated dish allowing the freshness of the fish to shine too.

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Purple Artichoke and Te Mana Lamb 3.8/5

For the last savoury dish, we have the Purple Artichoke and Te Mana Lamb. While the lamb was beautifully cooked to tender, what interests me more is the crunchy purple artichoke. The roasted buckwheat rounded the dish with an additional textural dimension.

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Surreal Sorbet 4.2/5

For pre-dessert, we had the Surreal Sorbet with diced pineapple, which helped to freshen the palate.

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Dark Chocolate Tart & Goat Milk Ice Cream 4/5

For our dessert, we are served a Dark Chocolate Tart with Goat Milk Ice Cream. The sweet and creamy goat milk ice cream helped to balance the richness of the dark chocolate. I can taste the thoughtfulness behind the dish.

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Diners have the option to complement the meal with the Cheese Platter ($40 for 12 cheese / $4 per selection) which is an exclusive collection of 18 kinds of cheese from Normandy, Loire, Savoie, Corsica, Basque, Auvergne, Burgundy, Alsace and Pas-de-Calais. Each of the cheese on the menu is subject to seasonality and sourced directly from individual cheesemakers who boast a rich history of traditional cheesemaking not necessarily made for the commercial market.

Overall I have enjoyed the experience at Restaurant JAG with its unique pairing of its dishes. It definitely has the potential of getting a Michelin star. However, I thought some refinement would improve the whole experience. While it is a great story using the 40 indigenous herbs that have been flown in from France to create the dishes, it didn't quite distinctly reflect in the dishes. Just like how the staff brings out the different herbs used in each course to let diner smell them, I could not tell the difference after the first few. Maybe presenting them pre or post dinner as a flight of herbs, can be a better idea. Instead of disturbing the diner at each course.

Note: This is an invited tasting.


Restaurant JAG
76 Duxton Road
Singapore 089535
Tel: +65 31388477
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Fri: 12pm - 2pm, 6pm - 10pm
Sat: 6pm - 10pm
(Closed on Sun-Mon, PH)

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]

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